Gingerbread Muffins Holiday Treat

These Gingerbread Muffins bring together the cozy, warm spices of the holidays with a moist texture and rich sweetness from molasses and brown sugar. Perfect for a breakfast treat, a festive dessert, or even a snack alongside a hot cup of tea or coffee, they make any day feel special. Topping them with decorator’s sugar adds a magical sparkle while a simple powdered sugar glaze takes them to another level of indulgence.

I first baked these muffins during a chilly December morning and they instantly became my go to comfort treat, bringing a festive feel to everyday moments. My family now asks for them throughout the season because they are just so comforting and delicious.

Ingredients

• Allpurpose flour: to provide a tender crumb choose unbleached for better flavor and texture
• Baking soda and baking powder: for lift and lightness be sure they are fresh for the best rise
• Ground ginger, cinnamon, cloves, and nutmeg: contribute the signature warm spice notes Freshly ground spices add more aroma
• Dark brown sugar: gives moisture and caramellike depth without being overly sweet
• Molasses: is key to classic gingerbread flavor avoid blackstrap for milder taste and smoother texture
• Unsalted butter: brings richness melted and cooled to blend smoothly without cooking the egg
• Egg: for structure and moisture
• Vanilla extract: balances and boosts the warm spices
• Buttermilk: adds acidity which reacts with the baking soda creating fluffy muffins can substitute whole milk with vinegar if needed
• Decorator’s sugar or optional powdered sugar glaze: to add sparkle and extra sweetness according to your preference

Instructions

Prepare Oven and Muffin Tin:

Preheat your oven to 425 degrees Fahrenheit. Line a 12count muffin tin with paper liners or spray it with baking spray to prevent sticking. Set the pan aside while you mix the batter.

Mix Dry Ingredients:

In a large bowl sift together the allpurpose flour baking soda ground ginger ground cinnamon baking powder fine sea salt ground cloves and ground nutmeg. Stir thoroughly to evenly distribute the spices and leavening agents. This ensures each muffin has consistent flavor and rise.

Combine Wet Ingredients:

In a separate large bowl whisk the dark brown sugar molasses melted and cooled unsalted butter egg and vanilla extract until the mixture is smooth and completely blended. Make sure the butter has cooled so you dont scramble the egg when adding it.

Incorporate Dry and Wet Mixtures:

Add half of the flour mixture into the wet ingredients. Stir gently but thoroughly just until combined. Overmixing will lead to dense muffins so be careful and stop once you no longer see dry flour.

Add Buttermilk:

Pour in half of the buttermilk and stir again until just combined. The batter will be somewhat thick but should still have some flow.

Repeat Mixing:

Add the remaining dry mixture in and stir gently. Then add the last of the buttermilk and mix until all ingredients are fully incorporated with no visible flour. The batter should be smooth but avoid over stirring.

Fill Muffin Tin:

Divide the batter evenly among the 12 muffin cups. If you like sprinkle decorator’s sugar on top of each batterfilled cup to give your muffins a festive sparkle.

Bake initially at high heat:

Place the muffin tin into the preheated oven and bake at 425 degrees Fahrenheit for 5 minutes. This initial blast of high heat helps the muffins rise rapidly for a light texture and nice domeshaped tops.

Continue Baking:

After the first 5 minutes reduce the oven temperature to 350 degrees Fahrenheit and bake for another 10 to 12 minutes. Check doneness by inserting a toothpick into the center of a muffin. It should come out clean or with just a few crumbs attached.

Cool the Muffins:

Remove the muffins from the oven and allow them to sit in the pan for 5 minutes. This encourages the structure to set so they do not fall apart. Transfer the muffins to a wire rack to cool completely before glazing.

Prepare Optional Glaze:

In a small bowl whisk together 1 cup powdered sugar and 1 tablespoon whole milk until smooth and thick but pourable. Adjust the consistency by adding another tablespoon of milk if necessary.

Glaze and Serve:

Drizzle the glaze over the cooled muffins evenly. Let the glaze set for at least 10 minutes before serving to avoid mess. Enjoy the lovely combination of spice and sweetness in every bite.

My favorite ingredient here has to be the molasses because it brings that quintessential gingerbread depth and a rich dark color that makes the muffins visually stunning as well. I remember a holiday morning when I shared these muffins fresh from the oven with family as snow gently fell outside. That moment of warmth and togetherness is what every recipe should aspire to create.

Storage Tips

Store leftovers in an airtight container at room temperature for up to three days to keep them fresh and moist. For longer storage freeze muffins individually wrapped in plastic wrap then placed in a freezersafe container or bag for up to three months. Thaw at room temperature or warm briefly in the microwave before serving.

Ingredient Substitutions

If you do not have buttermilk mix whole milk with 1 tablespoon vinegar or lemon juice and let it sit for five minutes to curdle then use as a substitute. Light molasses can replace dark molasses but expect a milder flavor. You can also use melted coconut oil instead of butter for a dairy free version though it will affect the flavor slightly.

Serving Suggestions

These muffins pair beautifully with cream cheese spread honey butter or a simple dusting of powdered sugar. They also pair well with a spiced latte or a hot cup of chai tea to complement the warm spices.

These gingerbread muffins are a cozy seasonal treat perfect for sharing. Enjoy them warm with a sprinkle of decorator’s sugar or a drizzle of glaze.

Your Recipe Questions Answered

→ What spices give the muffins their flavor?

Ground ginger, cinnamon, cloves, nutmeg, and a touch of vanilla extract work together to create a warm, spiced flavor profile.

→ How does baking at high heat then reducing temperature help?

The initial high heat jumpstarts muffin rise for a lighter texture, followed by a lower temperature that ensures even baking without overbrowning.

→ Can I use a milk substitute for buttermilk?

Yes, combining whole milk with a small amount of vinegar or lemon juice mimics buttermilk's acidity and works well in the batter.

→ What toppings can enhance these muffins?

Decorator’s sugar adds sparkle and texture, while a powdered sugar glaze provides sweetness and a glossy finish.

→ How should the batter be mixed for best results?

Mix dry ingredients thoroughly, whisk wet ingredients separately, then gently fold them together with buttermilk to maintain a tender crumb and avoid toughness.